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Tuesday, January 31, 2012

chickpea potato fritters or pancakes

We really like these and had ketchup with them--yum. You definitely need a non-stick pan. I have a ceramic pan which is shown in this picture. I found this recipe online and their fritters were a bit more formed--I may have put a hair too much liquid,, but they were marvelous. I changed mine up a bit. This makes 4

Cook the potatoes and save the liquid. In a food processor place the the chickpeas, adding some of the potato water to enable it to blend nicely. Add the rest of the ingredients to the processor. Blend till smooth--adding more of the potato water as needed---don't add too much or they will be harder to cook.

I just spread it out into the hot pan which had pam and about a teaspoon of olive oil. I cooked it at the medium high temperature on the top of the stove . Then I turned it down a bit. After one side browns, I separated the mass into four parts and flipped, returning the temp to the higher setting. After a few minutes, I covered the pan, lowered the temp to about medium and continued the cooking until nice and brown. I flipped it another time too.

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To God be the gloryAs each cook tells her storyAs she makes up each recipe.To God be the gloryWhile mixing and beatingThe love that's stirred in is the key.To God be the gloryIn all that we do.Even scraping and cleaningThe pots when we're throughSo try all the foodsBoth the old and the newBut give God the gloryWhatever you do! (from prayer for a Vintage Church Cookbook found at http://charmsofdays.blogspot.com